2. Prepare Cantonese sausages and bacon, and soak shrimps and scallops in advance.
3. Then cut mushrooms, sausages, bacon, shrimp, scallops and all delicious ingredients into cubes.
4. Cut the radish into silk.
5. Add water soaked in mushrooms and scallops to sticky rice noodles and dried noodles, and then add a little salt for later use.
6. Put a little oil in the pot, stir-fry the bacon sausage until it is transparent, add the dried shrimps and scallops, stir-fry the mushrooms for a while, and add some sugar and salt. Next, pour shredded radish into the pot that has just fried bacon and shrimp, pour in the water soaked with mushrooms and scallops, add a little rock sugar and pepper, and cook until the radish becomes soft and transparent.
7. Then pour in the fried ingredients and mix well. Turn off the fire and pour in the paddle after stirring evenly. Then prepare two utensils, brush them with oil, and pour in the mixed slurry. Then boil the water and steam it in a pot for 40-60 minutes.